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Easy Creamy White Chicken Enchiladas with Sour Cream Sauce

Three delicious white chicken enchiladas covered in creamy sauce and melted, slightly browned cheese.
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You will love this comforting recipe for White Chicken Enchiladas, featuring tender shredded chicken smothered in a rich, creamy white sauce made with sour cream. This is a perfect weeknight chicken dinner that tastes like a family favorite.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 8 flour tortillas (medium size)
  • 1 tablespoon olive oil
  • 1/2 cup chopped white onion
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped green chilies (optional, for sauce)
  • 1/2 cup shredded Mexican blend cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens slightly.
  5. Remove the saucepan from the heat. Whisk in the sour cream until fully incorporated. Stir in the cumin, salt, pepper, and green chilies if you are using them. This is your creamy white sauce.
  6. Stir 1/2 cup of the Monterey Jack cheese into the white sauce.
  7. In a bowl, combine the shredded chicken with about 1/2 cup of the white sauce mixture to moisten it.
  8. Dip each tortilla briefly into the remaining white sauce to soften it slightly. Place about 1/3 cup of the chicken mixture down the center of the tortilla and roll it up tightly.
  9. Place the rolled enchiladas seam-side down in the prepared baking dish.
  10. Pour the remaining white sauce evenly over the rolled enchiladas.
  11. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the Mexican blend cheese over the top.
  12. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • You can use rotisserie chicken to make this an even quicker weeknight chicken dinner.
  • For a slightly tangier sauce, substitute 1/4 cup of the sour cream with plain Greek yogurt.
  • If you prefer a casserole style, layer the tortillas, chicken, and sauce instead of rolling them.

Nutrition

Find it online: https://spoonsprout.com/white-chicken-enchiladas-recipe/